Squid Lips

1660 N. Indian River Dr., Sebastian, FL 32958 · Permanent Food Service · License 4101144

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 29, 2026

What drove the grade

Live, small flying insects found three in back near mop sink.High priority, repeat · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate, 10 basic (3 repeats); basic violations cost 12 at most
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul292026

Routine inspection

15 violations found

First visitJul 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
- 4 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  make table; cooked chicken wings (49°F); liver (50°F - Cold Holding); moved to rapid chill retemp 37f cold holding.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Employee grabbed fries and garnishments with bare hands. Educated employee. Discarded food.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Mop sink no back flow device.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found three in back near mop sink.
  Repeat violation
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Meat slicer soiled with food debris on track upper section.
Basic10
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Scoop in 91f water.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  On oven handle.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee cooking no beard guard.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Salad make table torn gasket right door.
  Reach-in cooler shelves with rust that has pitted the surface.
  Single door reach in cooler rust shelves.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Walk in freezer ice build up around door.
  Repeat violation
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Sanitizer bucket on floor near grill.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Back screen door.
  Outer openings of establishment cannot be properly sealed when not in operation.
  Front kitchen doors have gaps all around them and are held open.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Tiles in front of ice machine broken and missing.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.